According to the website WH Foods, Swiss chard is not only one of the most popular vegetables along the Mediterranean but it is one of the most nutritious vegetables around and ranks second only to spinach. It follows their analysis of the total nutrient-richness of the World’s Healthiest vegetables.
The amazing variety of phytonutrients in chard is quickly recognizable in its vibrant colors, including the rich, dark greens in its leaves and the rainbow of reds, purples, and yellows in its stalks and veins.
Virtually all of these phytonutrients provide antioxidant benefits, anti-inflammatory benefits, or both. In addition, many provide health benefits that are more specific and of special important to particular body systems.
I love to juice them. This way I’m getting all of the natural raw enzymes and vitamins all in one glass. Whole Foods carries an organic brand I always get.
Swiss chard is an excellent source of bone-building vitamin K, manganese, and magnesium; antioxidant vitamin A, vitamin C, and vitamin E; heart-healthy potassium; and energy-producing iron.
It is a very good source of bone-healthy copper and calcium; energy-producing vitamin B2 and vitamin B6; and muscle-building protein, and heart-healthy dietary fiber.
In addition, Swiss chard is a good source of energy-producing phosphorus, vitamin B1, vitamin B5, biotin, and niacin; immune supportive zinc; and heart-healthy folate.
Here’s a great recipe I found on Lisa’s Project Vegan website . I normally juice my chard but after coming across Lisa’s recipe, I will surely give this one a chance. It looks and sounds tasty. I especially like the fact that the chard isn’t overly cooked down. It’s still intact.
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